Bundle the thyme and rosemary sprigs together and secure with some kitchen twine. Set aside.
In a large pot, heat 2 tbs. olive oil over medium heat. Add diced carrots, celery, onion, and bay leaf. Sprinkle in a pinch of salt and pepper. Sauté for 4-5 minutes, then add garlic. Cook for an additional 2 minutes. Pour in the stock and add the thyme/rosemary bundle. Stir to combine.
Add the shredded chicken, chopped thyme, and bon appetit seasoning. Turn the heat down to medium low and cover. Simmer for 30-40 minutes until the vegetables are tender.
While the soup is simmering, make up the dumplings.
Dumplings: In a large bowl, combine flour, cornmeal, salt, and baking powder. Whisk to combine. Slowly whisk in the buttermilk. Store in the refrigerator until you're ready for them.
When the soup is done simmering, remove the bay leaf and thyme bundle, then pour in the heavy cream and stir. Season with salt and pepper to taste.
Using a small cookie scoop or tablespoon, drop the dumplings into the simmering soup. Cover the pot, leaving it cracked, and cook for an additional 10 minutes.
Recipe by The Messy Baker Blog at http://themessybakerblog.com/2012/11/04/chicken-soup-with-dumplings-sundaysupper/